Mexican Bean Soup (serves 4)
Ingredients:
- Canola oil
- 1 zucchini, diced
- 5 scallions, thinly sliced
- 3-4 c. chicken broth
- 1 15 1/2-ounce can pinto beans, drained & rinsed
- 1 1/2 c. frozen corn (I like white best)
- 3/4 c. salsa
- 1/2 c. chopped fresh cilantro
- juice of 1 lime
- 1/2 tsp chili powder or cumin
Cooking Directions:
Heat oil in large pan. Add zucchini and scallions, stirring cook until soft, about 3 min. Add broth, beans, corn, chili/cumin, lime, and salsa. Bring to boil. Reduce heat & simmer for about 3 min. Stir in cilantro.
